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FortKnox's Journal: Any Japanese Cooks? 6

Journal by FortKnox
I have a questions for any Japanese/Oriental cooks out there. I ran out to a specialty store to get some Miso paste, to make some Miso Breakfast soup (simple to make, and great tasting, BTW). Now, I have this opened Miso paste, and I want to know how long it will keep in the fridge. Anyone know?

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Any Japanese Cooks?

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  • by denshi (173594)
    That Miso in your fridge should keep for about 3 to 5 years. Presuming, of course, that you didn't scoop it out and smear it all over the inside of your fridge, then unplugged the fridge. Then it would only last until your flatmates killed you.

    Remember it is a dense fermented vegetable product. And remember that the Japanese have been eating it and storing it far longer than we've had refridgeration.

    • Wow. Years?

      Excellent. I've also read about how healthy it is. Its good for the digestive tract, and full of good stuff.

      Thanks for the answer :-)
      • I'm going to ask my Japanese friend about this to confirm. She makes some kick-ass Miso soup. She only uses the real Japanese stuff, too.

        It tastes sort of like chicken noodle, only 1000 times better. Ooh, I'm hungry. :)
        • My Japanese friend told me it went bad in 2 to 3 months in the refrigerator. But I could tell that she was guesstimating from her response. Something tells me she doesn't let her miso go bad, so she's not 100% sure.

          I'd stick to the adage, "When in doubt, throw it out," on this one.
  • What does it taste like? I've never tried it, but I love Japanese food. I'll definately be hitting some Japanese places while I'm in Atlanta this week. If anyone knows any good places in the Sandy Springs area let me know [slashdot.org]. I've been to Natori's and it is excellent (especially their sushi), but I'm open to new places.
    • Its a simple soup to make. Usually with shiitake mushrooms, and scallions to garnish. Taste can be weak or strong and has a vegetable stock as a base, usually.
      I find it tasty (sometimes pleasantly salty), and simple to make.

      The only hard part is finding Miso paste (in Cincinnati, theres a store called "Jungle Jims" that is a huge superstore of imported groceries. Its really expanded my oriental cooking) :-)

      BTW - I'm still a relatively new oriental cook, so my description might not be 100% accurate. If it isn't, I'm sure someone will correct me :-)

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